Carrot and Almond Chutney Recipe

Carrot and almond chutney is a popular condiment in South Indian cuisine and is known for its spicy and tangy flavors.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 20 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Carrot and Almond Chutney Recipe

Cooking Method: Blending, Tempering Cuisine: Indian Courses: Condiment, Lunch, Side Dish Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 4 Calories: 320

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Carrots
• 50 gram Almonds
• 2 piece Green chilies
• 1 inch Ginger
• 2 tablespoon Lemon juice
• 1 teaspoon Salt
• 1 tablespoon Oil
• 1 teaspoon Mustard seeds
• 1 sprig Curry leaves

Instructions

1. Peel and grate the carrots.
2. In a blender, grind the almonds, green chilies, ginger, lemon juice, and salt to a smooth paste.
3. Heat oil in a pan and add mustard seeds. Once they crackle, add curry leaves.
4. Add the grated carrots and sauté for 2-3 minutes.
5. Add the almond paste and cook for another 2 minutes.
6. Remove from heat and let it cool.
7. Serve as a side dish or condiment with your meal.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 80kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 4g2%

Sugars 2g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.